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Main dish

GREEK PASTA SALAD

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GREEK PASTA SALAD
This Greek Pasta Salad is light and fresh, loaded with garden tomatoes, bell peppers and cucumbers tossed in a homemade Greek dressing with Kalamata olives and Feta cheese. Perfect for summer parties or potlucks!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tbsp red wine vinegar
  • 2 tbsp fresh lemon juice
  • ⅓ cup olive oil
  • ½ tsp garlic powder
  • 1 tsp oregano
  • ½ tsp kosher salt
  • 16 oz pasta (rotini, cavatappi or bow ties), wheat or gluten-free
  • ½ cup halved pitted kalamata olives, plus 2 tablespoons brine
  • ⅓ cup red onion, diced
  • 3 cups (from 1 large) English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1 orange bell pepper, diced
  • ½ cup feta cheese, cubed
  • fresh oregano, optional garnish
Instructions
  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions for al dente, adding an extra minute.
  2. Drain and rinse under cold water, drain.
  3. Meanwhile, In a large bowl, combine the dressing ingredients.
  4. Add the olives, red onion and brine from the olives and mix to combine.
  5. Stir in the pasta with the cucumber, tomatoes and bell pepper and toss well. Add the cheese just before ready to serve.

Watch the recipe video here:

Greek Pasta Salad is loaded with cucumbers, tomatoes, bell peppers and olives! It's so delicous and perfect with…

Posted by Skinnytaste on Friday, July 5, 2019

Main dish

NAKED TURKEY BRUSCHETTA BURGERS

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NAKED TURKEY BRUSCHETTA BURGERS
Naked Turkey Bruschetta Burger are healthy, delicious, turkey burgers made juicy thanks to added zucchini and topped with a summer garden tomato bruschetta set over a bed of baby arugula – no bun required!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¼ cup chopped red onion
  • 1 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • kosher salt and fresh cracked pepper to taste
  • 3 medium vine ripe tomatoes
  • 2 small cloves garlic, minced
  • 2 tbsp fresh basil leaves, chopped
  • 3 oz part skim mozzarella, diced
FOR THE TURKEY ZUCCHINI BURGERS:
  • 1.25 lbs 93% lean ground turkey
  • 1 small zucchini, grated (1 cup, or 5 oz)
  • ¼ cup seasoned whole wheat breadcrumbs, or GF crumbs
  • 1 clove garlic, grated
  • 1 tbsp red onion, grated
  • salt and fresh pepper
  • oil spray
FOR SERVING:
  • 2 medium tomatoes, sliced into 10 thin slices
  • 4 loose cups baby arugula
Instructions
  1. Combine the red onion, olive oil, balsamic, salt and pepper in a large bowl.
  2. Set aside a few minutes while you chop the tomatoes, then place in the bowl.
  3. Add the garlic, basil and additional salt and pepper, to taste and mix well and set aside.
  4. Toss in the cheese when ready to serve.
  5. Squeeze the excess moisture from the zucchini in a paper towel.
  6. In a large bowl, combine the ground turkey, shredded zucchini, breadcrumbs, garlic, onion, salt and pepper.
  7. Form into 5 equal sized patties about 5 oz each, forming them as flat as possible.
  8. Heat a large skillet on medium-high heat.
  9. When hot, lightly spray with oil.
  10. Add the burgers to the pan and reduce the heat to medium-low.
  11. Cook until browned, about 4 minutes, then flip and cook another 4 minutes, careful not to burn.
  12. To serve, arrange 3 slices of tomatoes on each dish, then place 1 cup arugula on top in the center, then top with the burger and finish with the bruschetta (don't forget to add the cheese), serve right away.

Watch the recipe video here:

Naked Turkey Bruschetta Burger, the PERFECT Summer Meal! 6 Freestyle Points • 288 Calories https://www.skinnytaste.com/naked-turkey-bruschetta-burger/

Posted by Skinnytaste on Sunday, June 30, 2019

Salads

PENNE ARUGULA SALAD WITH SUN DRIED TOMATOES

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PENNE ARUGULA SALAD WITH SUN DRIED TOMATOES
Peppery arugula tossed with nutty chickpeas, penne pasta, sun dried tomatoes, shaved parmesan and balsamic vinegar.
Author:
Cuisine: American
Recipe type: Salad
Ingredients
  • 3 cups baby arugula
  • 6 oz Ronzoni Smart Taste penne pasta, use brown rice pasta for g.f.
  • ¼ cup sun dried tomatoes, chopped
  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • salt and fresh ground pepper to taste
  • 1 cup canned garbanzo beans, chick peas, rinsed and drained
  • 4 tbsp Parmigiano Reggiano, freshly shaved
Instructions
  1. Boil pasta in salted water according to package directions for al dente.
  2. Drain and run under cold water to stop the cooking.
  3. Toss the pasta with baby arugula, sun dried tomatoes, chick peas, oil, vinegar, half of the cheese, salt and fresh cracked pepper to taste.
  4. Divide between 4 plates and top with remaining shaved parmesan cheese.

Watch the recipe video here:

Pasta Salad with Arugula and Chickpeas is so delicious, with sun dried tomatoes, shaved parmesan and balsamic vinegar….

Posted by Skinnytaste on Saturday, June 29, 2019

Main dish

CHICKEN SHAWARMA KEBAB SALAD

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CHICKEN SHAWARMA KEBAB SALAD
This Mediterranean inspired salad is made with Grilled Chicken Shawarma kebabs served over salad with Feta and Tzatziki. Read more at https://www.skinnytaste.com/chicken-shawarma-salad/#WjHEAKSz7qBmmSh0.99
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 pound 2 boneless, skinless chicken thighs
  • 1 tablespoons extra virgin olive oil
  • Juice from 1 medium lemon
  • 3 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ¼ teaspoon turmeric
  • ¼ teaspoon curry powder
  • ⅛ teaspoon cinnamon
  • Pinch red pepper flakes
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
FOR THE SALAD:
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • Kosher salt and freshly cracked black pepper
  • 3 Persian cucumbers, chopped
  • 1 cup 145 g cherry tomatoes, halved
  • ¼ red onion, thinly sliced
  • ¼ cup feta, the kind that comes in brine, crumbled
  • 4 cups butter lettuce, torn
  • 1 cup Skinny Tzatziki, from my blog
Instructions
  1. Cut the chicken thighs into 1-inch pieces.
  2. In a medium bowl, combine olive oil and lemon juice. Whisk until combined.
  3. Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk again. Pour the marinade over the chicken making sure it evenly coat (careful it will stain your fingers). Refrigerate and marinate for at least 30 minutes, up to overnight.
  4. Preheat an outdoor grill or indoor grill pan to medium-low heat.
  5. Thread the chicken pieces among 4 wooden or metal skewers, discarding the marinade in the bowl.
  6. Grill the chicken, turning the skewers occasionally, until golden brown and cooked through in the center, about 15 to 18 minutes.To make the salad:
For the salad:
  1. In a medium bowl, whisk together the oil and vinegar and season with salt and pepper. Add the cucumbers, cherry tomatoes, and red onion and toss to combine.
  2. Divide the lettuce between 4 bowls, top with tomato salad, feta and grilled chicken. Serve with Tzaziki for dipping.

Watch the recipe video here:

Grilled Chicken Shawarma Skewers with Tzatziki 6 Freestyle Points • 284 Calories https://www.skinnytaste.com/chicken-shawarma-salad/

Posted by Skinnytaste on Tuesday, June 18, 2019

Main dish

BANG BANG CHICKEN SALAD

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BANG BANG CHICKEN SALAD
Here’s an EASY dinner solution: tender chunks of chicken, breaded and baked until golden topped with Bang Bang sauce. I served this over mixed greens and swooned with every bite!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • olive oil spray (I used my Misto)
  • 2 tsp olive oil
  • 6 tbsp whole wheat or gluten-free Italian seasoned breadcrumbs
  • 2 tbsp plain or gluten-free panko
  • 16 oz (2 large) skinless boneless chicken breasts, cut into 24 1-inch chunks
  • kosher salt and pepper to taste
  • 4 cups shredded romaine
  • 1 cup shredded red cabbage
For the Skinny Bang Bang Sauce:
  • 2½ tbsp light mayonnaise
  • 2 tbsp scallions, chopped fine plus more for topping
  • 1½ tbsp Thai Sweet Chili Sauce
  • 1 tsp Sriracha (or to taste)
Instructions
  1. Preheat oven to 425°F. Spray a baking sheet with olive oil spray.
  2. Put the olive oil in one bowl and the breadcrumbs and panko in another.
  3. Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.
  4. Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet.
  5. Lightly spray the top with olive oil spray then bake 8 – 10 minutes. Turn over then cook another 4 – 5 minutes or until cooked though.
  6. Meanwhile combine the sauce in a medium bowl. When the chicken is ready, drizzle it over the top and enjoy!!
  7. Read more at https://www.skinnytaste.com/bangin-good-chicken-salad/#IeRyTHBPkseZ46YH.99

Watch the recipe video here:

Main dish

SKILLET CHICKEN CORDON BLEU

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SKILLET CHICKEN CORDON BLEU
I love making Chicken Cordon Bleu which I usually bread, roll and bake. But I wanted something quick with the same ingredients and came up with this – lazy chicken cordon bleu made all in one skillet. This is great with roasted veggies or you can serve this with rice pilaf.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 thin boneless, skinless cutlets, 4 oz each
  • ½ teaspoon kosher salt
  • ¼ cup all purpose flour*
  • ½ teaspoon butter
  • 1½ teaspoons olive oil
  • ⅔ cup reduced sodium chicken broth
  • 1 tbsp fresh lemon juice
  • ½ tablespoon Dijon mustard
  • 4 thin slices low sodium deli ham, I use Boar’s Head (3 oz total)
  • 4 slices light Swiss Cheese such as Alpine Lace (3 oz total)
  • chopped fresh parsley, for garnish
  • * All purpose gluten-free flour works well here.
Instructions
  1. Season chicken with salt and pepper, to taste.
  2. Place the flour in a shallow dish. Lightly dredge the chicken with flour on both sides, shaking off the excess reserving the flour.
  3. In a small bowl combine the chicken broth, lemon juice, Dijon mustard and 1 teaspoon of the reserved flour, whisk until smooth.
  4. Heat a large nonstick skillet over medium-high heat. Melt the butter and add 1 teaspoon of the olive oil and half of the chicken.
  5. Cook 2 minutes on each side, until slightly golden, then transfer to a dish.
  6. Add remaining ½ teaspoon olive oil and remaining chicken and cook 2 minutes on each side.
  7. Set aside on a dish with the other pieces of chicken.
  8. Reduce the heat to medium-low, add the chicken broth mixture. Whisk scraping up any bits stuck to the pan then simmer 2 minutes to reduce slightly.
  9. Return the chicken to the skillet, top each piece with a slice of ham and a slice of swiss, cover the skillet and simmer medium-low for 3 to 4 minutes until the cheese melts.
  10. To serve use a spatula and transfer the chicken to each dish, spoon the remaining sauce over each piece.

Watch the recipe video here:

Skillet Chicken Cordon Bleu – boneless chicken cutlets topped with ham and Swiss in a light lemon Dijon sauce. No…

Posted by Skinnytaste on Wednesday, February 27, 2019

Main dish

Baked Chicken Parmesan

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Baked Chicken Parmesan
The Best Chicken Parmesan recipe, made a bit healthier! Breaded chicken cutlets are baked, not fried yet the chicken is so moist and full of flavor.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 (about 8 oz each) chicken breast, fat trimmed, sliced in half lengthwise to make 8
  • ¾ cup seasoned breadcrumbs (I used whole wheat, you can also use GF crumbs)
  • ¼ cup grated Parmesan cheese
  • 2 tbsp butter, melted (or olive oil)
  • ¾ cup reduced fat mozzarella cheese (I used Polly-o)
  • 1 cup marinara or Filetto di Pomodoro
  • cooking spray
Instructions
  1. Preheat oven to 450°F. Spray a large baking sheet lightly with spray.
  2. Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.
  3. Lightly spray a little more oil on top and bake in the oven for 25 minutes.
  4. Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1½ tbsp of shredded mozzarella cheese.
  5. Bake 5 more minutes or until cheese is melted.

Watch the recipe video here:

Baked Chicken Parmesan, one of my most popular recipes on my blog and in my home! No need to fry, this tastes just as…

Posted by Skinnytaste on Tuesday, February 19, 2019

Main dish

Crock Pot Italian Turkey Meatballs

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Crock Pot Italian Turkey Meatballs
Delicious Italian turkey meatballs, all made in the slow cooker. No baking or frying required!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 20 oz (1.3 lb) ground turkey breast 93% lean
  • ¼ cup whole wheat seasoned breadcrumbs
  • ¼ cup Reggiano Parmigiano cheese, grated
  • ¼ cup parsley, finely chopped
  • 1 egg
  • 1 large clove garlic, crushed
  • 1 tsp kosher salt + fresh pepper
For the sauce:
  • 1 tsp olive oil
  • 4 cloves garlic, smashed
  • 28 oz can crushed tomatoes (I like Tuttorosso)
  • 1 bay leaf
  • salt and fresh pepper to taste
  • ¼ cup fresh chopped basil or parsley
Instructions
  1. In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese.
  2. Using clean hands, mix all the ingredients and form small meatballs, about ⅛th cup each.
  3. In a small saute pan, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn.
  4. Pour crushed tomatoes into the crock pot with bay leaf. Add garlic and oil.
  5. Drop meatballs into the sauce, cover and set crock pot to low, 4 to 6 hours.
  6. When meatballs are ready, adjust salt and pepper to taste and add fresh chopped basil or parsley.
  7. Serve with ricotta, over pasta or enjoy with French bread.

Watch the recipe video here:

Crock Pot Italian Turkey Meatballs, serve them over pasta, zoodles or on a roll!4 Freestyle Points • 200 Calorieshttps://www.skinnytaste.com/crock-pot-italian-turkey-meatballs/

Posted by Skinnytaste on Thursday, February 7, 2019